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Pesto eggs
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 370
  • Fat about 26g
  • Carbohydrates about 19g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 2 bunches basil, roughly chopped
  • 1 tbsp pine nuts, roasted
  • 3 tbsp water
  • 1 garlic clove
  • 40 g grated Parmesan
  • 4 tbsp olive oil
  • 0.25 tsp salt
Toasted bread
  • 2 tbsp olive oil
  • 4 slices bread
  • 1 garlic clove, cut in half
  • 4 egg
  • 0.25 tsp chilli flakes
  • 4 pinches sea salt
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And that's how it's done
And that's how it's done
Puree the basil, garlic, pine nuts and water in a food processor. Add the cheese, oil and salt, briefly puree. Cover the pesto and set aside.
Toasted bread
Brush the slices of bread with the oil. Toast the bread in a non-stick frying pan over a medium heat for approx. 2 mins. on each side, then remove. Rub the garlic (cut side down) over the bread, set aside the bread slices.
Heat the pesto in the same pan. Slide the eggs carefully into the frying pan one at a time, carefully mix the egg whites with the pesto. Fry over a low heat until the egg whites are set but the yolks are still runny. Serve the pesto eggs on top of the toasted bread, sprinkle with chilli flakes, season with salt.